Healthy Pasta with Pesto, Tomato, and Broccoli
Try this Healthy Pasta with Pesto, Tomato, and Broccoli recipe, or contribute your own.
Try this Healthy Pasta with Pesto, Tomato, and Broccoli recipe, or contribute your own.
- 1/2 tsp salt
- 2 large garlic cloves minced
- 1/2 tsp ground black pepper
- 1 tbsp olive oil extra virgin
- 1 cup pasta water
- 2 cups whole wheat or gluten free any shape pasta uncooked
- 1/4 cup + 2 tbsp pesto divided (organic or all natural)
- 2 cups grape tomatoes cut in halves
- 4 cups small broccoli florets
- 1/3 cup sun dried tomatoes thinly sliced
- 1/2 cup (2 oz) parmesan cheese shredded
- 1/8 tsp or more red pepper flakes
- Carbohydrate 47.3716592971665 g
- Cholesterol 0 mg
- Fat 15.97030415639 g
- Fiber 15.1525190900535 g
- Protein 15.385638884337 g
- Saturated Fat 2.17463086434145 g
- Serving Size 1 1 recipe (681g)
- Sodium 507.316599158939 mg
- Sugar 32.219140207113 g
- Trans Fat 1.68891562735471 g
- Calories 349 calories
Step-by-step
- Cook pasta as per package instructions, reserve 1 cup of pasta water, drain and set aside.
- While pasta is cooking, get all ingredients ready. Preheat large deep skillet on medium heat and add olive oil and garlic. Saute for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir. Cook for 1 - 2 minutes and stir again. Cook another 1 - 2 minutes.
- Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.
- Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess. I also like to add half Parmesan cheese in this step and the other half right before serving.
- Serve hot.
Controlling moisture is the central challenge when combining high-water vegetables like grape tomatoes with delicate greens like broccoli in a hot pan. Sautéing the garlic in extra virgin olive oil for exactly thirty seconds builds an aromatic base, but letting the tomatoes linger too long releases excessive liquid that turns the dish soggy rather than cohesive. Moving the broccoli to a clear section of the skillet allows direct contact with the metal, which sears the florets rather than steaming them into a muted green pulp.
Whole wheat pasta absorbs considerably more liquid than refined semolina varieties, making the reserved cup of starchy cooking water non-negotiable for achieving a glossy emulsion. Whisking the starchy water directly into the pesto prevents the basil oils from separating under direct heat. Leaving the skillet uncovered after removing it from the burner stops residual heat from overcooking the cruciferous vegetables, preserving both texture and nutritional content.
Sun-dried tomatoes introduce concentrated glutamates that balance the herbal brightness of the basil paste. Grating fresh Parmesan cheese rather than using pre-shredded varieties ensures a smooth melt without the anti-caking cellulose powders that interfere with emulsion. Pairing this preparation with a crisp, high-acidity white wine like Sauvignon Blanc cuts through the rich olive oil and cheese fats while mirroring the herbaceous notes in the pesto.
